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Low FODMAP Shakshuka

This easy 7-ingredient Low FODMAP Shakshuka is a quick vegetarian skillet meal featuring eggs poached in a spicy tomato sauce with red bell pepper and leek leaves. Make it in 20 minutes with the help of Fody’s Low FODMAP Arrabbiata.

Transparency Statement: I am an affiliate of Fody Foods, but this post is not sponsored. All opinions are my own. Thanks for supporting the brands that I use and love.

Shakshuka is a dish that’s eaten throughout North Africa and the Middle East. There are a ton of variations, but most shakshuka recipes consist of poaching eggs in a spiced tomato sauce. Traditional sauces usually feature fresh tomatoes, onion, garlic, peppers, and spices like paprika and cumin.

To make things more IBS-friendly, I used Fody Foods Low FODMAP Arrabbiata Pasta Sauce as the base for this shakshuka sauce. It is deliciously spicy and convenient.

Low FODMAP notes

Leek Leaves: The dark green tops of leeks are low FODMAP in servings of ⅔ cup or 54 grams. The white bulb is high in FODMAPs and avoided during phase 1. Learn more about leeks → Low FODMAP Garlic and Onion Substitutes.

Fody Foods Low FODMAP Arrabbiata Sauce is low FODMAP certified by Monash University and features just a handful of simple ingredients – tomatoes, water, olive oil, salt, and chili. Find Fody products on their website, Amazon, Thrive Market, or in a growing number of US grocery stores.

Feta cheese: A low FODMAP serving is 3 tablespoons or 40 grams. Lactose content may vary between brands. Look for products that have less than 1 gram of sugar per serving, like Athenos Traditional Feta. Find grams of sugar on the nutrition facts panel in the US.

Step 2: Reduce heat to medium. Stir in the low FODMAP arrabbiata and ground cumin. Heat until the sauce is just about to boil.

Step 3: Mentally divide the skillet into quarters. In one quarter, create a well with a spatula. Carefully crack an egg into the well. To help prevent shell fragments, you may want to crack the egg into a small bowl before pouring it into the well. Repeat with the remaining eggs.

Step 4: Cover the skillet and cook until the eggs are cooked to your preference. I usually cook until the egg whites have turned an opaque white, and the yolks are still soft with just a little jiggle when I shake the skillet. If you prefer more fully-cooked yolks, continue to cook until there is little to no jiggle. The eggs will continue to cook after removing from the heat.

Easy Low FODMAP Shakshuka

Description

This easy 7-ingredient Low FODMAP Shakshuka is a quick vegetarian skillet meal featuring eggs poached in a spicy tomato sauce with red bell pepper and leek leaves. Make it in 20 minutes with the help of Fody’s Low FODMAP Arrabbiata.

Reduce heat to medium. Stir in the low FODMAP arrabbiata and ground cumin. Heat until the sauce is just about to boil.

Mentally divide the skillet into quarters. In one quarter, create a well with a spatula. Carefully crack an egg into the well. To help prevent shell fragments, you may want to crack the egg into a small bowl before pouring it into the well. Repeat with the remaining eggs.

Cover the skillet and cook until the eggs are cooked to your preference. I usually cook until the egg whites have turned an opaque white, and the yolks are still soft with just a little jiggle when I shake the skillet. If you prefer more fully-cooked yolks, continue to cook until there is little to no jiggle. The eggs will continue to cook a little after removingfrom heat.

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Comments

Katsays

February 20, 2019 at 8:58 am

This looks amazing! I love spicy food and I’m so glad it seems like one of the few things my fragile digestive system can actually tolerate! I’ve found spicy really useful to add flavour to dishes so there’s no missing onion and garlic. I will definitely be giving this one a try 🙂